Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work

Abstract

BackgroundCassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this to the field yield and the food product quality as evaluated by the processors. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral zone). Eight cassava genotypes, including improved, regional, and processors' preferred checks were evaluated. Roots of these genotypes were harvested, and processed into gari and eba by processors with the time of each processing step recorded. Through pairwise ranking processors assessed the quality of the roots and food products.ResultsSuperior field performance of improved genotypes was observed over checks in Cameroon and Nigeria (Benue state) for dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries, with some improved varieties exhibiting lower productivity that can make them more prone to drudgery experienced by the processors than local checks. Improved varieties were ranked higher or equal to processors' preferred checks concerning fresh root and food product quality.ConclusionsA varietal effect was observed on yield, product quality, processing productivity, and potential drudgery levels. Although some breeders' germplasm combined increased yields and good food product quality, those with low processor productivity should be avoided during selection. Further research is recommended to enhance color, latent culinary qualities, and processing productivity of improved varieties to improve acceptability and reduce processing drudgery for women.This article is protected by copyright. All rights reserved.

Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub‐Saharan Africa

“…Prolonged labour associated with all the operations significantly impinges on the productivity and wellbeing of the (mostly) women operators. 17,18 Drudgery has been defined as the dissatisfactory experiences that constrain work performance in any activity 19 and is often related to time-consuming, repetitive and menial work. Physical and mental strain, agony, monotony and hardship have been linked to the drudgery often experienced in farm operations.…”

“…Furthermore, cassava processing, for example, is associated with challenging working conditions and serious health hazards 14–16 that increase the likelihood that such operations are perceived as drudgery. Prolonged labour associated with all the operations significantly impinges on the productivity and wellbeing of the (mostly) women operators 17,18 . Drudgery has been defined as the dissatisfactory experiences that constrain work performance in any activity 19 and is often related to time‐consuming, repetitive and menial work.…”

Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)

“…S1b), (ii) TMS3 and (iii) Obasanjo 2. These last two genotypes were comparable to the best-performing checks, but offer significantly higher root and food product yield and dry matter content 34 and complete resistance to Cassava Mosaic Disease. With regard to each of the traits evaluated during the consumer testing, the relatively weaker performances of Game Changer, TMS3 and Obasanjo 2, when compared to the checks, were for color and smoothness (TMS3); smoothness, moldability, stretchability (Game Changer) and color and stretchability (Obasanjo-2).…”

“…Additionally, tricot consumer testing procedures and processing diagnostics allow screening with respect to the relative drudgery involved in the processing of varieties. 34,38 This also facilitates moving to triangulation of traits and into a direction of complementarity where the focus is on which varieties and traits are most needed in addition to what farmers, processors and consumers currently use in different agro-ecological and cultural settings and as response strategies to conflict and climatic changes. 39…”

A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles

“…This analysis demonstrated the varietal effect on the productivity of the processors and thus the possible amount of labour involved. 50,51 These issues are reflected in the ranking of the characteristics in the evidence report.…”